Traditional chak-chak
Description
This exquisite Eastern dessert amazes everyone who has ever tried it. The recipe has been perfected over centuries to bring joy to both adults and children. Kneading the chak-chak dough is hard work, but the dish is worth the effort.
Instructions
- 1
Step 1
Pile the flour on the table. Make a well in the center. Into the well, pour 3 egg yolks, salt, and vodka. Slightly mix by hand. Add the egg whites and mix again.
- 2
Step 2
Kneading the dough is the most labor-intensive and difficult step. If you're lazy now, you won't get authentic chak-chak! The dough must be smooth and uniform.
- 3
Step 3
Let the dough rest for half an hour before handling it again. Now it's time to roll out thin flatbreads. Once they are ready, let them dry for about 15 minutes—this will make them easier to work with later.
- 4
Step 4
Cut the dough lengthwise into strips, then cut each strip into a kind of vermicelli. There is no water in the dough, so don't worry about stacking it in 2-3 layers—it won't stick together.
- 5
Step 5
Fry the resulting strips in vegetable oil in a deep fryer until golden brown. Place them on a rack to allow excess oil to drain off.
- 6
Step 6
On low heat, prepare caramel from sugar and honey. Don't be lazy—constantly stir the mixture!
- 7
Step 7
Place the fried dough in a mound on a large plate, gently pressing it down to avoid large gaps. While the caramel is still hot, add poppy or sesame seeds, mix, and pour the mixture over the mound (as evenly as possible). Sprinkle with nuts. Moisten your hands with cold water, press the chak-chak once more, and let it cool completely. Now the dish can be cut into appetizing slices and served!